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+ servings
vegan vanilla cupcakes with sprinkles

Vanilla vegan fairy cakes

These vanilla vegan fairy cakes are so easy to make. If you've ever needed an egg free or dairy free cupcake for a party or to take into school or nursery this recipe is for you.
4.8 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Course Cake
Cuisine British, Vegan
Servings 18


For the vegan fairy cakes

  • 200 ml   oat milk
  • 1.5   tbsp   lemon juice or white wine vinegar
  • 1 tsp vanilla extract
  • 180   plain flour
  • 1   tsp   baking powder
  • 1/2 tsp bicarbonate of soda
  • 100    dairy free spread softened
  • 120  caster sugar

For the frosting

  • 300 g icing sugar sifted
  • 3-4 tbsp cold water add gradually
  • sprinkles check ingredients to ensure they’re vegan


To make the vegan fairy cakes

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Line two bun tins with 18 fairy cake cases*.
  • Put 200ml milk in a jug or bowl and add 1.5 tbsp lemon juice or white wine vinegar and 1 tsp vanilla extract. Set aside for at least five minutes.
  • Sift 180g plain flour, 1 tsp baking powder and 1/2 tsp bicarbonate of soda into a mixing bowl.
  • Add 100g softened dairy free spread and 120g caster sugar and the milk mixture and beat for 2-3 minutes until well combined. Use a hand mixer* or stand mixer* to make this easier.
  • Spoon into the cake cases until they’re 3/4 full.
  • Bake in the pre-heated oven for 15-20 minutes or until well risen and golden brown.
  • Allow to cool in the tin for five minutes then cool completely on a wire rack.

To make the icing

  • Sift 300g icing sugar into a mixing bowl. Gradually add 3 tbsp cold water until you have a thick, spreadable consistency. Only add the last tbsp water if you need it.
  • Spoon or spread over each fairy cake then decorate with sprinkles as desired.


*If you use larger cases (muffin cases or cupcake cases) you will get less cakes and you will need to increase the cooking time. Check after 25 minutes but they may need longer.
Keyword vegan fairy cakes
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